Cheddar Cheeze-It Apple Pie

Cheddar Cheeze-It Apple Pie
Staff Writer
Patricia Stagich

Adapted from one of chef David Burke's creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers. 

Click here to see 6 Easy Cheez-It Recipes

8
Servings
496
Calories Per Serving
Deliver Ingredients

Notes

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.

Ingredients

For the pie crust

  • 1 Pound cold butter
  • 1 3/4 Cup all-purpose flour
  • 1/2 Cup chilled vodka
  • 1/2 Cup soda water
  • 1/8 Cup sugar
  • 1 Cup crushed Cheez-Its
  • Pinch of salt

For the apple filling

  • 12 Granny Smith apples, cored, quartered, and cut into 1/4-inch slices
  • Zest and juice from 2 lemons
  • 2 sticks unsalted butter
  • 1 1/4 Cup dark brown sugar
  • Pinch of salt
  • 3 Ounces Bourbon

Directions

For the pie crust

Cut the butter into ¼-inch cubes. With your fingers, blend the butter into the flour, sugar, Cheez-Its, and salt until it becomes pea-sized granules. Mix in the vodka and soda water. Divide the dough into two disks and wrap in plastic wrap. Refrigerate for at least 1 hour or until ready to use. 

For the apple filling

Toss the apples in the zest and juice. In a large sauce pan, cook the butter until brown and nutty. Add the apples and stir. Add the remaining ingredients and cook until the apples are al dente. Don’t overcook. Pour filling onto sheet pan and let cool to at least room temperature

Preheat oven to 375 degrees. 

Roll out 1 disk of dough into a 16-inch circle that is ¼-inch thick. Line a deep-fluted-removable bottom tart pan with dough. Trim the top so that the dough is flush. Fill with the apples. Roll the second dish of dough to a 14-by-20 inch rectangle and cut into 1-inch strips to make a lattice on the top of the pie. Bake 1 hour. Remove the pie from the oven and grate 2 ounces of aged Cheddar cheese with a microplane over the top. Bake for 10 minutes more to brown the cheese.

Nutritional Facts

Total Fat
19g
27%
Sugar
9g
10%
Saturated Fat
10g
42%
Cholesterol
40mg
13%
Carbohydrate, by difference
62g
48%
Protein
18g
39%
Vitamin A, RAE
140µg
20%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
12mg
16%
Calcium, Ca
399mg
40%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
116µg
29%
Iron, Fe
6mg
33%
Magnesium, Mg
36mg
11%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
380mg
54%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
804mg
54%
Thiamin
1mg
91%
Water
60g
2%
Zinc, Zn
2mg
25%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.